Directions

STEP 1 | PREPARE THE MIXTURE

Combine sugar and cornstarch in a saucepan. Gradually add milk and stir until thickened. Remove from the heat and add egg yolks. Cook for 2 minutes while stirring constantly.

STEP 2 | FINALIZE THE MIXTURE

Remove from heat. Stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely.

STEP 3 | FREEZE

Fold in sour cream. Pour into pastry shell and refrigerate it for 2 hours.

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